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Irish Food History: A Companion

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by Edited by Máirtín Mac Con Iomaire and Dorothy Cashman
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At nearly 800 pages, this anthology offers more than 25 extensively researched and documented articles on Irish food history. It’s wonderfully eye-opening.

Ranging back to the end of the last Ice Age, and combining efforts from scholars across a range of disciplines–from archaeology to folklore to linguistics to “eighteenth-century Irish wine drinking”—the book is handsomely illustrated. There are photographs of Neolithic bowls and medieval manuscripts on beekeeping, plans for cottage fireplaces, and menus from Irish state dinners.

The editors have selected pieces which are accessible to serious students of culinary and beverage history and generally free of jargon. Among the articles:

  • Lovely Bones: Osteoarchaeological evidence of animal produce in Ireland
  • Banqueting and Medieval Gaelic Chiefs
  • Franciscans and the Power of Fish in Seventeenth-Century Ireland
  • Eating Abroad, Remembering Home: Food Parcels, 1845-1960
  • Seventy-two Words for Potato: Irish language sources for food history
  • “If it’s eatin’ and drinkin’ you want, take a spoon and fork to a pint of stout:” A brief history of food and the Irish pub

A model anthology.

Hardcover. Color photographs, drawings, and maps throughout



Published: 2024

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